Summer has begun and this is the time of year for tasty cold soups. This wonderful soup serves as a delectable appetizer to a good summer meal. It’s simple to make and packed with flavor. I got this recipe from Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latoourrette. Enjoy. Tom~
2 avocados (ripe) / 1 cup skim milk (or light cream for a thicker soup) / 4 tablespoons scallions, minced / 1 teaspoon lemon juice / 3 cups chicken broth / 1/4 cup dry sherry / salt and white pepper to taste / 1/4 cup cilantro, minced
Cut the avocados in half. Pit, peel, and cut them into chunks. Blend the avocado chunks and the milk in a blender. Add the scallions and lemon juice and blend again until the mixture becomes smooth.
Bring the chicken broth to a boil. Turn off the heat and add the sherry, salt, pepper, and half of the cilantro. Let it simmer for a few minutes.
Pour the avocado mixture into the broth and mix thoroughly. Allow the soup to be refrigerated for at least 2 hours. Serve the soup cold, and garnish with the remaining cilantro before serving.
(Personal note: I also like the soup when it’s warm.)